DINNER

Wednesday 11^th June 2025

Salmon rillette, toasted bagel, roe

Burnt ends pork belly, sticky tamarind dipping sauce

NV Champagne Andre Clouet Brut Grand Réserve Grand Cru, Bouzy, France

100% Pinot Noir 70% 36 months on lees, 30% Reserve 2-5yo, 5% aged in barrel, Dosage 4.8 – 5.6g/l, MLF allowed

2015 Champagne Marc Chauvet Brut Millésime, Rilly la Montagne, France  

80% Pinot Noir of which 12% Bouzy Rouge 20% Chardonnay Dosage 7g/l, Malo excluded

Charred carrot puree, mini burrata, crispy chicken drumettes, pickled shallots

2013 Lacuna by Curly Flat Chardonnay, Lancefield

2013 Oakridge Estate 864 Funder & Diamond Vineyard Chardonnay, Yarra Valley

2013 Chamonix Reserve Chardonnay, Franschoek, South Africa

100% barrel fermented

Braised beef cheek, oxtail tortellini, pea puree, pomme mousseline, crispy onions

2013 Château Mont-Redon Châteauneuf-du Pape, Southern Rhone Valley, France

60% Grenache, 30% Syrah, 8% Mourvèdre, 2% Cinsault, Counoise, Muscardin & Vaccarèse

2013 Clonakilla Hilltops Shiraz, Young, NSW

2013 Heathcote Estate Shiraz, Heathcote, Vic.

St Andrew’s farmhouse cheddar (unpasteurised), Milawa goat camembert, date puree, lavosh

2013 Moorooduc Estate Robinson Pinot Noir Mornington Peninsula, Vic.

2013 Clyde Park College Pinot Noir Block F, Bannockburn, Vic

2013 Mommesin Clos de Tart Grand Cru Monopole, Morey St. Denis, Bourgogne, France

Salted honey tart, shaved almonds, chamomile ice cream 

2011 Château Suduiraut Premier Cru Sauternes, Preignac, Bordeaux, France

2014 Château Rayne Vigneau Premier Cru Sauternes, Bommes, Bordeaux, France

Coffee, tea, herbal infusions and Chocolate chunks

2005 Croft Quinta da Roeda Vintage Port, Oporto

2007 Croft Vintage Port, Oporto

LUNCH

Wednesday 14th May 2025

Crispy rice, tuna tartare, roe

Osso bucco Arancini, saffron mayonnaise

NV Champagne J. Vignier Blanc de Blancs Grand Cru ‘Ora Alba’, Cramant, Côte des Blancs

100% Chardonnay from Cramant, Chouilly, Oiry – 50% 2016, 25% 2014, 25% 2013 Malo allowed, no wood, 6 years on lees

2012 Champagne Paul Bara Grand Cru ‘Comtesse Marie de France’, Bouzy

Disgorged Feb 2024 after 10 years on lees, Dosage 6.5g/lit, No malo

Heirloom tomato, “That’s Amore” burrata, pickled shallots, Vincotto, grilled foccacia

1996 Brokenwood ILR Aged Reserve Semillon, Hunter Valley, NSW

Oakey Creek Vineyard, planted by Drayton family in1982, fruit purchased annually from early 1990’s

1997 Tyrell’s Vat 1 Semillon, Hunter Valley, NSW

2005 Coolangatta Estate Semillon, Shoalhaven, NSW

Wine Option

2007 Craiglee Chardonnay, Sunbury, Vic.

Confit duck leg, lentils, mustard pickled vegetables

2002 Domaine Doudet-Naudin Beaune 1er Cru ‘Les Perrières’, Côte de Beaune, Burgundy

2005 Mystery Creek Block 3 Waikato Pinot Noir, New Zealand

2012 Curly Flat Pinot Noir Macedon Ranges, Vic.

Tintenbar Triple cream, Don Lorenzo Manchego, fig and date chutney, shaved celery, artisan bread, lavosh 

2000 Alkoomi Jarrah Shiraz, Great Southern, WA

2011 Colbinabbin Estate Shiraz, Colbinabbin, Heathcote, Vic.

Coffee, tea, herbal infusions and chocolate chunks

1972 Gayfer’s Chiltern Vineyard Durif Vintage Port, Chiltern, N. E. Victoria

DINNER

Wednesday 9^th April 2025

RACV Four Pillars gin infused cucumber ‘Blinis’, whipped fetta, sundried tomato, basil 

Oyster tempura, yuzu mayonnaise, shiso 

NV Champagne Ruinart Blanc de Blancs Brut, Reims, France

Composed of 25-30 crus with 30% reserve, full mlf, dosage 7g/l

NV Champagne R.H. Coutier Brut Cuvée Tradition Grand Cru, Ambonnay, France

70% Pinot Noir & 30% Chardonnay based on 60% 2018 & 40% Reserve, partial mlf, dosage 6g/l

Pan seared scallops – butternut, quinoa and apple salad

2023 MMAD Chenin Blanc, Blewitt Springs, McLaren Vale, S.A.

Planted in 1964, 12.5% a/v, full mlf 

2023 Domaine François Chidaine Le Chenin d’Ici, Vin de France AC, Montlouis, Loire Valley, France

50% from Estate fruit, 50% exceptional parcels from Touraine

2023 Thierry Germain Saumur Blanc I’Insolite, Saumur AC, Loire Valley, France

I’Insolite-‘Out of the ordinary’ referring to the band of flint the vines access

12 hours braised Short Ribs, Olive oil mash potato, green beans, jus, thyme and lemon gremolata 

2010 Château Smith Haut Lafitte Grand Cru Classé Graves, Pessac-Léognan, Bordeaux, France 

 55% Cabernet Sauvignon, 35 % Merlot 10 % Cabernet Franc 

2010 Château Ferran, Pessac-Léognan, Graves, Bordeaux, France 

65% Cabernet Sauvignon 35% Merlot 

2010 Yeringberg Cabernet, Yarra Valley

Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec & Petit Verdot

Gippsland Tarago Brie, aged Comte, fig and date chutney, shaved celery, artisan bread and lavosh

2010 Clos Château d’Isenbourg Riesling ‘Les Tommeries’, Dopff & Irion, Alsace, France

2010 Zilliken Saarburg Rauch Riesling Spätlese, Saar, Mosel, Germany

All 2010 Zilliken wines had must levels equivalent to Auslese

2010 Pewsey Vale ‘The Contours’ Riesling ‘Museum Release’ Eden Valley S.A.

Strawberry and rhubarb tart – baked rhubarb tart, strawberry compote, white chocolate chantilly, raspberry gel 

2014 Château de Rayne Vigneau 1er Cru Classé Sauternes, Bordeaux, France

74% Semillon, 24% Sauvignon Blanc & 2% Muscadelle

2015 Château Bastor-Lamontagne Sauternes, Bordeaux, France

80% Semillon & 20% Sauvignon Blanc & Gris, Certified organic since 2014

Coffee, tea, herbal infusions and Chocolate chunks

2017 Taylor’s Vintage Port, Portugal

Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz, Tinto Cão et al.

LUNCHEON

Wednesday 12^th March, 2025

RACV

Chicken and tarragon mini baguette

Pumpkin and taleggio arancini, sage, aioli

2018 Champagne Pernet et Pernet Monts Ferres Blanc de Blancs Extra Brut, Vertus

100% Chardonnay, 50% oak, dosage 3g/l disgorged 09/23.  From a single parcel in 1er Cru Vertus

2019 Champagne Pernet et Pernet Ambonnay Blanc de Noirs Extra Brut, Ambonnay                                                                                                                                     100% Pinot noir, 50% oak, dosage 3g/l disgorged 09/23 from Grand Cru Ambonnay “Le Terme Bazin” and “Les Toures”.

Spencer Gulf Kingfish – Tigermilk, burnt mandarin, fennel, Yarra valley caviar 

2015 Fernand & Laurent Pillot Chassagne Montrachet 1er Cru ‘Vide Bourse’, Côte de Beaune 

2015 Domaine Alain Geoffroy Chablis 1er Cru ‘Beauroy’, Chablis

2015 Xanadu Chardonnay, Margaret River

Aylesbury Duck – fondant potato, cavalo nero, Blackberries, jus 

2018 Ros Ritchie Nebbiolo, (Timbertop Vineyard), Mansfield

2018 Tenuta Scerscé Rosso di Valtellina ‘Nettare’ DOC, Lombardia, Italy (Chiavennasca)

2018 Rizzi Barbaresco ‘Pajorè DOCG, Piemonte, Italy

Aged gouda, L’artisan Mountain Man, baby pears, muscatel, artisan Barossa bark

2014 Château Olivier Grand Cru Classé de Graves, Bordeaux, France

2014 Wynns Coonawarra Estate Cabernet Sauvignon, Coonawarra, SA

2014 Yalumba ‘The Signature’ Cabernet Shiraz, Barossa Valley, SA

57% Barossa Cabernet Sauvignon, 43% Barossa Shiraz

Coffee, tea, herbal infusions and chocolate chunks

Fonseca 10yo Tawny Port, Douro, Portugal

DINNER

Wednesday 12^th February 2025

Roasted beetroot, goat’s cheese and walnut tart

Peking duck wonton, plum sauce

2012 Champagne Paul Bara Brut Grand Cru ‘Comtesse Marie de France’, Bouzy

100% pinot noir made only in the best years.  Nine years on lees, disgorged 04/22, dosage 6g/l

2013 Champagne Bonnaire Blanc de Blancs Grand Cru Cramant

100% chardonnay, Six years on lees, disgorged March 2020, dosage 5g/l

‘That’s Amore’ Burrata, compressed strawberry and heirloom tomato salad, basil

2014 Dinny Goonan Riesling, Otway Region, Victoria

2014 Leo Buring DW R20 Riesling, Tamar Valley, Tasmania

2014 Crawford River Riesling, Henty, Victoria

Loddon Valley lamb back strap – potato and rosemary gnocchi, garden peas, black garlic emulsion, jus

1993 Château de Beaucastel Châteauneuf-du-Pape, Southern Rhône, France

Grenache, Mourvèdre and Syrah, as well as the lesser-known Counoise and Cinsaut

2003 Clos Mogador, Gratallops, Priorat, Spain

49% Garnacha, 25% Cariñena, 16% Syrah & 10% Cabernet Sauvignon

2014 Daniel Gomez Jimenez-Landi ‘Las Uvas de la Ira’ Garnacha, Mentrida, Spain

L’artisan Marcel, Mepunga Gruyere, shaved celery, artisan bread and lavosh, grapes

2014 Curly Flat Pinot Noir, Macedon Ranges, Vic.

2014 Burn Cottage ‘Valli Vineyard’ Pinot Noir, Gibbston, Central Otago, New Zealand

2014 De Bortoli Yarra Valley Pinot Noir, Yarra Valley, Vic.

Strawberry & peach trifle, crème diplomat, pistachio sponge

2014 Château La Tour Blanche 1er Cru Classé, Sauternes, France

83% Semillon, 12% Sauvignon Blanc, and 5% Muscadelle

The Semillon is aged in 35% new, French oak barrels for 16 to 18 months, the Sauvignon Blanc and 

the Muscadelle are aged for 16-18 months in stainless steel vats before blending and bottling.

2014 Château Lafaurie-Peyraguey 1er Cru Classé, Sauternes, France

93% Semillon, 6% Sauvignon Blanc & 1% Muscadelle

Coffee, tea, herbal infusions and chocolate chunks

2005 Croft Quinta do Roêda Vintage Port, Douro Valley, Portugal

Composed of Tinta Roriz, Touriga Franca & Touriga Nacional

LUNCHEON

Wednesday 11^th March, 2026

Lamb cigar, Ras El hanout labneh

Cauliflower and pine nut empanada, salsa Criolla

2016 Nyetimber Blanc de Blancs Brut, EPDO Traditional Method, West Sussex, England

100% Chardonnay, dosage 9.6g/l, Riddled 12/23, disgorged 02/24.

2019 Grace ‘Serena’ Extra Brut Traditional Method, Yamanashi, Japan

100% Chardonnay, manually risdlled, aged 4 years

Crispy skin snapper, purple potato, grilled corn, dashi broth

2015 Shimora Wines Koshu, Katsunuma, Japan

2015 Curly Flat Chardonnay, Macedon Ranges, Vic.

2016 Shimora Wines Koshu, Katsunuma, Japan

Gippsland beef tenderloin

stinging nettle puree, gratin dauphinois, warrigal greens, charred onion, chimichurri, jus

2005 Domaine de Chevalier Grand Cru Classé de Graves, 1500ml, Pessac-Léognan, Bordeaux, France

Merlot, Cabernet Sauvignon, Petit Verdot & Cabernet Franc. Barrel aging 16 to 20 months (35% new), bâtonnage 4 months

2008 Crawford River Wines Cabernet Sauvignon, Henty, Vic.

2013 Houghton Winery Jack Mann Cabernet Sauvignon, Frankland River, WA.

Swiss Gruyere, Triple Cream Delice de Bourgogne, served with dried fruit, quince paste and lavosh

2016 Colbinabbin Estate ‘Jack’s Block’ Shiraz, Heathcote, Vic.

2017 Duke’s Vineyard Magpie Hill Reserve Shiraz, Great Southern, WA.

2016 Fighting Gully Road Shiraz, Beechworth, Vic.

Coffee, tea, herbal infusions and chocolate chards

Warre’s Otima  10 year old Tawny Port, Oporto, Portugal

DINNER

Wednesday 11^th February 2026

Prawn cigar, nori dust, kewpie

Roasted beetroot, goat’s cheese and walnut tart 

NV Champagne Hélène Beaugrand ‘Derriéres La Cabane’ Blanc de Blancs Extra Brut, Montgeux, France

100% Chardonnay, dosage 3g/l, minimum 36months on lees, mlf allowed, tirage 27.03.2019

2015 Champagne Veuve Cliquot Ponsardin ‘La Grande Dame’ Brut, Reims, France

90% Pinot Noir (Grand Cru) & 10% Chardonnay, dosage 6g/l – 90% Malo, 10 years on lees, disgorged early 2024

That’s Amore burrata, heirloom tomato, prosciutto, torched fig and walnuts 

2012 Peter Lehmann Margaret Semillon, Barossa Valley, SA

2014 McGuigan Wines Bin 9000 Semillon, Hunter River, NSW

2016 McGuigan Wines Bin 9000 Semillon, Hunter River, NSW

12 hours braised lamb shoulder, eggplant caviar, crumbled felafel. Fetta and pomegranate

2013 Squitchy Lane Cabernet Franc, Yarra Valley

2021 Domaine des Closiers ‘Les Coudraies’, Saumur-Champagny AOC, Loire Valley, France

2022 Domaine des Closiers ‘Les Closiers’, Saumur-Champagny AOC, Loire Valley, France

L’artisan Petit Fleuri, Maffra Cheddar, chargrilled sourdough, fruit paste

1964 Francesco Rinaldi & Figli Barolo DOCG, Piemonte, Italy

2003 Azelia Barolo DOCG, Piemonte, Italy

2007 Massolino Barolo DOCG, Piemonte, Italy 1500ml

Lemon and blueberry tart – lemon curd, blueberry compote, lemon myrtle sorbet, toasted meringue

2015 Château Doisy Daëne 2ème Cru Classé, Barsac, Sauternes, France

2015 Château Bastor-Lamontagne Premier Cru Classé, Preignac & Barsac, Sauternes, France

80% Semillon, 19% Sauvignon(Blanc & Gris) & 1% Muscadelle. A member of Union des Grand Crus de Bordeaux

Coffee, tea, herbal infusions and chocolate chunks

NV Turkey Flat Pedro Ximinez 375ml., Barossa Valley, SA

First made in 2008 the Solera has an average age of 7 years